Brussels sprouts, once the most dreaded vegetable of children and adults alike, are officially trendy. I’m a fan, and proudly not a bandwagon one — there was never a time in my life when I didn’t adore these sweet and nutty baby cabbages. During the fall and winter, when they’re at their prime, I cook them constantly and order them as soon as I spot them on a menu.

Brussels sprouts are excellent with a little pork (what isn’t?), but they certainly don’t need meat to shine. Nor do they have to be a lowly side dish. They’re the star of this completely vegetarian (vegan, if you leave out the ricotta salata that I grated on top) winter salad, in which they mingle beautifully with their cousin red cabbage.

A superb winter salad starring Brussels sprouts.

Though most of us can’t wait for this winter’s end and rejoiced optimistically when the groundhog saw his shadow last week, Brussels sprouts are one (okay, possibly the only) perk of the season. When spring approaches, they won’t be as tasty and tender, so fill up while temps are still chilly.

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